Pumpkin Spice Paleo Protein Bars

stack of paleo friendly protein bar squares on parchment paper with dates, walnuts and cashews

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The best Pumpkin Spice Paleo Protein Bars are easy to make and come with the added bonus of collagen peptides. A no-bake, homemade recipe.


  • 1 cup walnuts
  • 1 cup cashews
  • 1/4 cup unsweetened shredded coconut
  • 6 scoops equal to 60 grams collagen peptides
  • 2 TBS pumpkin pie spice
  • 1 1/2 TBS ground cinnamon (I used ceylon for it’s sweeter flavor)
  • 2 cups large medjool dates (about 16 dates) soaked for 5 minutes, drained and pitted
  • 34 TBS water


  1. Line a square 8×8 or 9×9 baking pan with parchment paper or plastic wrap. Set aside.
  2. In the bowl of your food processor, process nuts, coconut, collagen peptides, and spices until a course meal, about 10-15 seconds.
  3. Remove lid from food processor and add pitted dates. Process again until ingredients are fully combined, roughly 15-20 seconds. Start adding water 1 Tablespoon at at time. You may need up to 4 Tablespoons. Ball mixture will be thick, sticky, and slightly wet.
  4. Transfer mixture to lined pan, pressing flat and evenly into all 4 corners. Place pan in freezer for about 15 minutes to allow bars to firm up.
  5. Lift bars out of pan, place on cutting board, and cut into 16 squares. Store in container in fridge for up to 2 weeks.


For the nuts I used raw, unsalted cashews and walnuts. Feel free to use a mix of nuts such as almonds and cashews, almonds and walnuts, etc.

You could also make these into energy balls! I’d suggest about a rounded Tablespoon size.

Collagen peptides is not needed for this recipe. You can leave it out, just decrease the water about 1 TBS less.

Nutrition information based on 1/16th of recipe.


Keywords: Paleo Protein Bars, Paleo Protein Bars Recipe, Paleo Thin Protein Bars, Paleo Homemade Protein Bars